Recipes

SilverCrest SBB 850 D1
English - 17
Almond and pepper bread
Ingredients 1000g 1250g 1500g
Water 300ml 375ml 450ml
Butter/margarine 2 tbsp. 2.5 tbsp. 3 tbsp.
Salt 1 tsp. 1 tsp. 1.5 tsp.
Sugar 1 tsp. 1.5 tsp. 2 tsp.
Wheat flour (German type 550) 540g 675g 810g
Toasted flaked almonds 100g 125g 150g
Pickled green peppercorns 1 tbsp. 1 tbsp. 1.5 tbsp.
Dry yeast 5g 6g 1 pkt. (7g)
Programme 8: Cake
This programme is excellent for pre-made cake mixes.
Follow the baking instructions on the packaging of cake mixes.
Programme 9: Knead
Use this programme if you only want to knead dough. The programme does not include a rising
phase.
Programme 10: Dough
Bran rolls
200ml water 50g butter/margarine
1 egg ¾ tsp. salt
3 tbsp. sugar 500g wheat flour (German type 1050)
50g wheat bran 1 packet dry yeast (7g)
French baguettes
300ml water 1 tbsp. honey
1 tsp. salt 1 tsp. sugar
540g wheat flour (German type 550) 1 packet dry yeast (7g)
Shape the finished dough into baguettes and make a diagonal slit along the top of the shaped
baguettes. Let the dough rise for approximately 30 to 40 minutes on the baking tray and then bake
it in the oven at 175°C for approximately 25 minutes.
Wholemeal pizza dough
300ml water 1 tbsp. olive oil
1 tbsp. honey ¾ tsp. salt